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Tuesday, December 14, 2010

red and green and delicious!

There are some recipes that are UNBELIEVABLY simple but so delicious- the perfect pairing of flavors. One of the favorites in our house is caprese salad. We fix it all the time and no matter how many times I take a bite, I always smile- it's like fresh garden in your mouth :)

Caprese salad is a simple Italian salad consisting of tomato, mozzarella and basil. It is typically served as sliced tomatoes topped with a piece mozzarella, a basil leaf and then drizzled with olive oil and basalmic vinegar.

While I love the traditional sliced version, I decided to make a salad that was little easier to eat, could serve lots of people or be boxed up for leftovers.

I started with baby tomatoes- these could be either served whole or sliced in half.

Then I used A LOT of basil and instead of cutting it up I ripped it up into small/medium pieces

and added it to the tomatoes.

Next, I ripped up pieces of mozzarella. Let me just say this about the mozzarella- it must be good quality, fresh and the creamier the better. Often the good mozzarella is sold in a container with 3-4 round balls floating in water (or brine) and will be the creamiest.

The last step is to drizzle with olive oil and balsamic vinegar- if you like the flavor. I love balsamic on my caprese salad but my hubby prefers just the olive oil.

Finish with a sprinkle of salt and pepper.

Toss everything together and serve.

Just looking at this photo makes my mouth water!

This is truly the perfect salad that will go with just about anything

and has a very festive color palette- perfect for holiday entertaining!

I love insalata caprese but first of all I LOVE YOUR BLOG AND YOUR CREATIONS! Since when I found it, last month, I came to visit it every day!It is full of inspiration. You make my days. (I hope you understand the meaning...I'm not sure of what I'm saying, my english is quite bad, but anyway, it's positive!)

It is the perfect party snack. My niece brought it to a party once and now I like to do it. Just don't cut the tomatoes in half. Combine the tomatoes, cheese and basil but don't add the oil and vinegar till you get to the party. Everyone loves it.My son prefers just the oil too.

Great idea! I usually only have the little sandwiches in the summer when tomatoes are fresh out of the garden. But doing it this way like a salad with the tiny tomatoes sounds wonderful. Now that I think of it, I've seen something similar to this with chunks of bread toasted a bit. Geez, I might have to make this for lunch today. Or breakfast.

One of my favorites too! Also...if you need a quick appetizer, do the traditional sliced version & place on top of baguette slices. Of course, it's never as good as when my mom's garden tomatoes are in season...

I love this salad. Thank you for the beautiful pictures of the lovely red tomatoes and the green basil. Very festive for December. I moved from Corona del Mar to Denver 6 months ago.. This fresh salad reminds me so much of the availability and freshness of produce available in California all year long......as for Denver...I am making a leek and potato soup today after French onion soup Monday. Check out my blog http://messyroomstudio.blogspot.com/